
‘Tis the season! Ramps are here, and ready for us to enjoy. At first blush you might think you are looking at a scallion, but…
‘Tis the season! Ramps are here, and ready for us to enjoy. At first blush you might think you are looking at a scallion, but…
Fiddleheads can be found in late April and May. Look for them at the farmers market and specialty stores. They are with us for a…
Spring has finally locked in for us in the Northeast. For me I know we’re solid when ramps and fiddleheads are in the markets. Fiddlehead…
White bean veggie burgers are so easy to make and can be incredibly filling and delicious. They are my favorite lunch after a big work…
Mother Nature gave us one last grumble on April 30 with temps dipping down to the mid-30s in some spots. Happily we woke to a…
I think you all may know by now that I don’t happen to be a big fan of ramps. (Though a ramp crostini I had…
This bright spicy pesto has charred tomatoes which adds a different dimension to this dish. Topped with freshly grated ricotta salata cheese, its not only…
A few of the Small Bites food bloggers went foraging for ramps with Jonathan Pratt, chef-owner of Peter Pratt’s Inn in Yorktown Heights and Tagine…
Chef Jon Pratt, co-owner of Peter Pratt’s Inn , Ümami Café, and Tagine (check out last week’s NYT review here!) is a man of many…
Cooking with dill is not something I generally do. Generally it’s parsley, basil, thyme and occasionally rosemary. Dill has a particular flavor, a cross between…
Maria Reina here coming to you with the story of ramps. Ramps: what on earth are they? Certainly not a mainstream ingredient, that’s for sure. My first…